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I'm planning on planting a few hops rhizomes this spring, and live in the Boston, MA area. My local supply store is selling the following varieties: Cascade, Chinook, Kent Golding, Mt. Hood, Nugget, Sterling and Williamette. I'm a beer brewing novice, and was wondering if anyone was...

All bottled. And I backsweetened, thus beginning the adventure of carbing and pasteurizing, hopefully avoiding explosions. To those who have used a plastic bottle to test carbonation, if I wait until the bottle is tight/hard, is that the right time to pasteurize, or do I wait a little longer?

A day after racking, it's gone down to a bubble about every 40 seconds, and has clarified significantly. It's pretty wild to see how it's changed in one day - the color is much darker. After tasting it and seeing how dry it is, I think I'm going to have to sweeten this somewhat, which brings up...

Just racked. SG is at 1.01, so I'm close, but it's still somewhat active. I'll just sit tight a little longer. I have to say, the taste didn't blow me away, I'm assuming it will be better after a few months in the bottles. It wasn't bad, though...

I like the overall look, simplicity is not necessarily a bad thing - better than over the top. I'm not sure what program you're creating this in, but if you can make gradients, you can add some depth to the design without changing it much. For the rook, you could use a left-to-right linear...

I used Nottingham. My fridge can't fit the carboy, though I could just put it outside (it's pretty cold in Boston right now). But from what I read, cold crashing is great for still cider, but not if I want to carb it naturally in bottles (as opposed to carbing in in a keg, etc.). I'll probably...

I've got 5 gallons of cider going right now (first batch ever). It spent 5 days in primary, and then I racked it to a carboy. We're just approaching the 3 week mark in the carboy, and my instructions say I can prime it and bottle at at that point (I'm going for carbed cider here). I'm planning...

Thanks for the great tips. Not adding the acid blend seems so obvious, though I would have overlooked that. I'll probably try the cooked/strained version just to satisfy my curiosity, and then compare it to the chopped fruit version. Thanks also for the tip on the campden tablets. I'll follow...

I'm about to do a 1 gallon test batch of cider with cranberries. I'm thinking of trying a technique of cooking the cranberries with a little water (or cider) and sugar, and using the strained liquid to get the SG up to roughly 1.06. I'm wondering if anyone has tried anything like this. At a...

Brand new to brewing, just have one 5 gallon batch of cider under my belt, currently in secondary. Hoping to get some experience using store bought cider so that when apple season hits, I can hit the local orchards and make some great stuff. Once I get a few batches of cider aging, the plan...

I used Montrachet in a one gallon jug of cider for the primary, and for the first day or two, foam blew through the airlock. I racked on day 5, it's doing well two weeks later, starting to clarify.